Introduction

Homemade whole wheat pita bread. This recipe is not for the faint of heart or the inexperienced baker.
Homemade whole wheat pita bread. This recipe is not for the faint of heart or the inexperienced baker.

Cover biga with plastic wrap and refrigerate for at least 8 hours, or up to 3 days. Remove from fridge at least 2 hours before baking.

FINAL DOUGHChop unchilled soaker and biga into 12 pieces each with a pastry scraper. Sprinkle some of the flour from the final dough measure to keep them from making a lump.

Combine soaker, biga, and all ingredients except the extra flour. Knead for about 2 mins. Dough should be soft and sticky.

Dust work surface with flour. Roll dough in flour to coat. Knead by hand fr 1 min, incorporating as little of extra flour as needed to make the dough tacky but not sticky. Allow to rest for 5 mins. Knead for 1 min longer or until dough passes windowpane test.

Form dough into ball and place it in an oiled bowl. Roll dough to coat. Cover loosely with plastic wrap and let rise until 1 1/2 times original size - about 45-60 mins.

Remove dough to a lightly floured work surface. Divide into 8 pieces and form each into a tight ball. Place balls on a sheet pan lined with parchment paper and cover loosely with plastic wrap. Allow to rise to 1 1/2 times original size - about 45-60 mins.

Preheat oven as high as it will go, and preheat baking stone while dough goes through its second rise.